Subject: Campbell's(R) Peppered Parmesan Turkey with Creamy Dijon Sauce
From: Unicorn (unicorn@indenial.com)
Date: Sat Jul 13 2002 - 02:37:22 EDT
Food For Thought:
Children will remember you not for the material things you have
provided, but for the feeling that you cherished them. (Richard L. Evans)
Recipe of the Day:
Though turkey is no longer just for special occasions, Campbell's(R)
Cream of Chicken Soup proves its preparation can still be special with
this creative yet quick recipe.
Campbell's(R) Peppered Parmesan Turkey with Creamy Dijon Sauce
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http://www.Campbellkitchen.com/kitchen.asp?EID=87&LID=15&ET=H&MID=30323&ENC=&ENC;
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http://www.Campbellkitchen.com/kitchen.asp?EID=87&LID=16&ET=H&MID=30323&ENC=&ENC;
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http://www.Campbellkitchen.com/kitchen.asp?EID=87&LID=6&ET=H&MID=30323&ENC=&ENC;
Prep/Cook Time 25 min.
3/4 cup shredded Parmesan cheese
1 tsp. pepper
6 turkey breast cutlets or slices (about 1 1/2 lb.)
1/3 cup milk
1 tbsp. butter or margarine
1 can (10 3/4 oz.) Campbell's(R) Cream of Chicken or 98% Fat Free Cream
of Chicken Soup
2 tbsp. Dijon mustard
1/3 cup water
MIX cheese and pepper.
DIP turkey into milk. Coat with cheese mixture.
HEAT butter in large nonstick skillet. Add turkey and cook until done.
Remove and keep warm
ADD soup, mustard and water. Heat through. Serve over turkey. Serves 6.
Shopping List:
1 can (10 3/4 oz.) Campbell's(R) Cream of Chicken or 98% Fat Free Cream
of Chicken Soup
6 turkey breast cutlets or slices (about 1 1/2 lb.)
Milk
Butter or margarine
Grated Parmesan cheese
Dijon mustard
Pepper
Kitchen Clip:
Today turkey is no longer just for holidays nor just a whole-bird
option. Now you can purchase the turkey parts you like best: all
white-meat breasts in whole or half form, bone-in or boneless; breast
steaks or cutlets; tenderloins (from the inside of the turkey breast);
thighs, drumsticks and wings. The breast is the leanest of all the parts.
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